RDJ-- Easy Apricot Chicken, 09-27-12
Sep 29, 2012 21:01 PDT
Volume 15 Number 182
US Library of Congress ISSN: 1530-3292
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Easy Apricot Chicken
12 dried apricots
8 medium chicken thighs (about 2 1/2 lb.)
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 onion, sliced
1 cup chicken broth
Rinse apricots and scatter them in a slow cooker. Pat chicken dry;
season with salt and pepper. Melt butter in oil in a large skillet over
medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per
side. (Brown in batches to avoid crowding skillet.) Arrange over
Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just
soft, 2 to 4 minutes.
Add broth to skillet; turn heat to high. Bring to a boil, loosening
Pour contents of skillet over apricots and chicken. Cover and cook on
low heat for 4 hours.
Carefully transfer thighs to a serving dish (they'll tend to fall apart
easily); cover with foil to keep warm. Pour remaining contents into a
saucepan. Boil, stirring often, until reduced and thickened, about 10
minutes. Pour over chicken. Makes 4 servings.
Amount per serving
Saturated fat: 7g
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